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Low Carb Gnocchi with Pesto Sauce

Bobby Parrish
  • 50 minutes
  • Serves 2

INGREDIENTS

2

eggs

2 tsp

baking powder

1/2 tsp

kosher of salt

2 cups

weighed) of finely shredded full fat mozzarella cheese

1 1/2 cups

blanched almond flour

12 oz

asparagus

3

slices of prosciutto

1 cup

each of fresh basil and of Italian flat leaf parsley

2 cloves

garlic

Zest of ½ lemon & 1 tablespoon of lemon juice

1/3 cup

pecans (roasted if desired)

1/4 cup

fresh grated parmesan or pecorino romano cheese

1/4 cup

extra virgin olive oil

1/4 tsp

kosher Salt

Couple cracks fresh pepper